You are here: Home > Course > Indian Desserts , Sweets > Basic Indian Dessert Recipes > How To Line A Cake Tin ( Cakes and Pastries) How To Line A Cake Tin ( Cakes and Pastries) by Tarla Dalal Some cake tins have a non-stick coating while others do not. Even with a non-stick surface cakes sometimes crumble at the base while removing; hence it is strongly recommended that you line all tins according to the instructions in each recipe as shown. 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Close 23 Aug 2012 This recipe has been viewed 16044 times How To Line A Cake Tin ( Cakes and Pastries) recipe - How to make How To Line A Cake Tin ( Cakes and Pastries) Tags Basic Indian Dessert Recipes Preparation Time: 10 mins Cooking Time: 0 mins Total Time: 10 mins 1Makes 1 cake tin Show me for cake tin Ingredients cake tin butter or oil brush kitchen towel butter paper flour as required Method GreasingGreasingUsually the fat that is incorporated in the recipe is used for greasing the tin, and it is applied with a piece of absorbent kitchen paper (which is softer than the greaseproof variety and gets into the corners more effectively). Alternatively, melted fat can be applied with a brush.It is necessary to ensure that the coating is even; hence make sure that neither excess nor very little fat is used. Sometimes, salted butter used for greasing can cause the crust to over-bake, hence check the type of fat used for coating.Lining tinsLining tinsOrdinary butter paper can be used for lining the tins. When the base of a greased tin is lined with greaseproof it is sometimes necessary to grease the paper as well, to make it easier to peel off after baking.To line tins, cut the butter paper into a piece slightly bigger than the base of the baking tin and into a long strip to put along the rimFirst grease the tin and stick the strip along the rim, then stick the centre piece.Grease the butter paper again on top and only then pour the batter.Flouring/dustingFlouring/dustingSome recipes require the cake tin to be greased first and then floured when a slightly crispier crust is needed. Otherwise flouring tins is unnecessary.After greasing the tins as mentioned above, dust it with very little dry flour and sift to ensure uniform distribution of the flour.Shake and remove the excess flour. Nutrient values (Abbrv) per cake tinEnergy0 calProtein0 gCarbohydrates0 gFiber0 gFat0 gCholesterol0 mgSodium0 mgClick here to view calories for How To Line A Cake Tin ( Cakes and Pastries)